Description
This Street Corn Chicken Bowl is a vibrant and flavorful dish combining tender, spiced grilled chicken with smoky street-style corn, creamy avocado, and hearty black beans over fluffy rice. Perfect for a quick weeknight meal or casual dinner, it blends Mexican-inspired ingredients and bold spices for a satisfying, balanced bowl.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Street Corn
- 4 ears of corn, husks and silk removed
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Mexican crema)
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- Salt to taste
Additional Toppings
- 1 (15-ounce) can black beans, rinsed and drained
- 1 avocado, diced
- Hot sauce, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Prepare the Chicken: Cube the chicken breasts into 1-inch pieces. In a medium bowl, whisk together chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and black pepper. Add the chicken cubes to the spice mixture and toss to coat evenly. For enhanced flavor, marinate for at least 30 minutes, though this step is optional.
- Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer; cook in batches if needed to avoid overcrowding the pan. Cook the chicken for 5-7 minutes, turning occasionally, until fully cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes.
- Prepare the Street Corn: Choose to either grill or roast the corn. For grilling, heat a grill to medium-high heat and place the ears of corn directly on the grates. Turn occasionally for 10-15 minutes until the corn is tender and charred in spots. For roasting, preheat the oven to 400°F (200°C). Brush the corn with 2 tablespoons olive oil and place on a baking sheet. Roast for 20-25 minutes, turning halfway through, until tender and lightly browned.
- Make the Street Corn Mixture: Once the corn has cooled slightly, cut the kernels off the cobs and transfer them to a large mixing bowl. Add mayonnaise, sour cream or Mexican crema, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, salt, and black pepper. Toss everything together until the kernels are evenly coated.
- Cook the Rice: Rinse the rice under cold running water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for 18-20 minutes until all the liquid is absorbed. Remove from heat and let the rice sit, covered, for 5-10 minutes. Fluff the rice gently with a fork before serving.
- Assemble the Bowls: In each serving bowl, layer the cooked rice as the base, followed by black beans, the creamy street corn mixture, and the cooked grilled chicken on top. Finish the bowls by garnishing with diced avocado, a drizzle of hot sauce if desired, and a squeeze of fresh lime juice. Serve immediately with lime wedges on the side.
Notes
- Marinating the chicken for longer (up to 2 hours) will deepen the flavors but is optional.
- The corn can be grilled or roasted depending on your preference and available equipment.
- Sour cream can be substituted with Mexican crema for authenticity or Greek yogurt for a healthier option.
- Use cotija cheese for the best traditional flavor; feta can be a substitute if unavailable.
- Adjust the cayenne and chili powder amounts to control the heat level to your taste.
- Leftovers can be stored separately in airtight containers and recombined before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: Street corn, chicken bowl, Mexican recipe, grilled chicken, corn, black beans, rice bowl
